Grilled Mackerel with Fennel, Orange & Broad Bean Salad

Grilled Mackerel with Fennel, Orange & Broad Bean Salad

Grilled Mackerel with Fennel, Orange & Broad Bean Salad. For a taste of the Mediterranean try this delicious Grilled Mackerel with Fennel, Orange & Broad Bean Salad. 

Grilled Mackerel with Fennel, Orange & Broad Bean Salad

 

Serves 4

Ingredients 

4 small mackerel, gutted, cleaned and scored

sea salt, to season

freshly ground black pepper, to season

3 medium fennel bulbs, finely sliced with a mandolin (reserve fronds)

8 thin slices flat pancetta

extra-virgin olive oil, for grilling

2 cups flat-leaf parsley, not chopped

2 cups broad beans, blanched and peeled

1/3 cup salt-packed capers, rinsed and drained

2 blood oranges, peeled and sliced into rounds

½ cup extra-virgin olive oil (extra), for salad

2–3 tbsp red wine vinegar

extra-virgin olive oil (extra), to serve

lemon wedges, to serve

 

Method

1 Season fish with sea salt and pepper inside the cavity and on the flesh. Stuff fennel fronds in the cavity. Wrap 2 slices pancetta around each fish and set aside.

2 Heat grill or barbecue until very hot. Lightly brush fish with oil. Grill for 
3–4 minutes on one side, then turn and grill for a further 3–4 minutes.

3 Meanwhile, to make salad, combine fennel, parsley, beans, capers, orange, oil (extra, for salad) and vinegar in a bowl. Spread salad on a serving platter, top with cooked fish and drizzle with oil (extra, to serve). Serve with lemon wedges.

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